Best Zucchini Pesto Rice Cakes Recipes

RICE CAKES

Rice Cakes image

Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.

Provided by Kim Severson

Categories side dish

Time 20m

Yield 4 to 6 cakes

Number Of Ingredients 9

Ingredients

2 cups leftover white rice, preferably long-grain or Carolina Gold
2 eggs, lightly beaten
1 cup finely chopped zucchini
3 tablespoons chopped mint
1/3 cup green onion, chopped
1 cup sharp white Cheddar, grated on the large hole of a box grater
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter

Steps:

In a large bowl, gently mix everything except the butter. Over medium-high heat, heat the butter in a large frying pan until it is foaming. (A nonstick pan is good for this purpose but cast iron can work well, too.)
Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 6 grams, Carbohydrate 80 grams, Fat 18 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 10 grams, Sodium 461 milligrams, Sugar 1 gram, TransFat 1 gram

ZUCCHINI & PESTO RICE CAKES

Zucchini & Pesto Rice Cakes image

If you like pesto these little darlings will make you go, "Wow". They tickle the tastebuds delightfully. Boil the rice in the morning so that it is cold and ready to go at meal time. These make a great vegetarian dinner. Recipe from the October 2009 edition of Recipes+

Provided by Kiwi Kathy

Categories Vegetable

Time 30m

Yield 12 patties, 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups cooked white rice, medium grain
2 zucchini, medium size
2 green onions, thinly sliced
2 eggs, beaten
1 cup soft breadcrumbs
1/3 cup parmesan cheese, finely grated
2 tablespoons pesto sauce
oil
lemon wedge, to serve

Steps:

Combine rice, zucchini, onion, eggs, breadcrumbs, parmesan and pesto in a medium bowl. Shape into 12 patties.
Heat oil in a medium frying pan over a moderate heat. Cook patties in batches for 2 - 3 minutes each side or until golden brown. Drain on paper towels.
Serve with a salad and lemon wedges.